Recipe

Pumpkin, Chickpea & Feta Salad

Are you looking for something light, but filling to eat during the summer season?

We've got you covered.

Try this hearty pumpkin, chickpea and feta salad by Love, Food, Nourish.


Ingredients:

Salad

½ medium pumpkin (roughly 2 cups)

1 can (400gm/15oz) of chickpeas, drained and rinsed

½ red onion

½ cup sundried tomatoes

½ cup goats feta, cut into cubes

½ cup fresh mint

Salt and pepper to taste

Dressing

2 Tablespoon extra virgin olive oil

1 Tablespoon balsamic vinegar

1 garlic clove, peeled and minced.

Method

  1. Preheat oven to 180°C/355°F.

  2. Peel and cut the pumpkin into large cubes. Place the pumpkin in a roasting dish in the oven and cook for about 35-40 minutes until the pumpkin is tender.

  3. Remove from the oven and leave the pumpkin to cool.

  4. Dice the red onion, finely chop the sundried tomatoes, and fresh mint.

  5. Add the pumpkin, chickpeas, sundried tomatoes, mint, and goat's feta to a large salad bowl.

  6. Pour the dressing over the pumpkin salad just before serving.

TPP's addition: sprinkle of crispy bacon will add some nice texture and saltiness to the dish.

Pearce Vander MeedenComment